Gluten Free Cinnamon Swirl Cupcakes

So by all accounts Gluten Free is something that’s quite hard to get right….who knew?

People always say that no matter what recipe they follow or how much care they take their food always ends up tasting a bit…well… gluten free!

But, somehow it seems I’ve got the knack, and these (very big) cinnamon cup cakes worked a treat with the office whether people ate gluten or not!

I make no secret of the fact that I adore Nigella Lawson and I’ve adapted these from a recipe of hers so maybe that’s where my knack really comes from….?

They’re simple, tasty and don’t take very long!




110g Gluten-Free Self-Raising Flour (I use Doves Farm)
110g Lurpak Spreadable
110g Caster Sugar
2 Eggs
1/2 tbs Gluten-Free Baking Powder
1 tsp Vanilla Extract
50g Caster Sugar
3 tsp Cinnamon
Bake on 180•c for 20 minutes

To Create the Gluten Free Cup Cake Mix

Cream together the butter and 110g Caster Sugar until they’re light and creamy.

Lightly whisk the eggs along with the vanilla extract and gradually beat into the creamed sugar and butter.

photo (1)

It is important to do this very gradually and mix properly between each addition or the mixture will curdle. To avoid this, you can add two table spoons of the flour whilst you beat.

Once the eggs, sugar, butter and vanilla extract are mixed, in a separate bowl mix together the flour and baking soda. Gently fold in the flour mixture until it is completely incorporated.

To Create the Cinnamon Swirls

Mix together 50g Caster Sugar with 3 tsp of Cinnamon

To create the cinnamon swirls firstly cover the bottom of the paper case with a layer of cup cake mix.

photo (2)

Then sprinkle a layer of the cinnamon sugar on top of this layer.

photo (3)

Repeat this process again, adding another two layers of cake mix with one layer of cinnamon sugar in between.

Using a tooth pick or skewer pierce the center of the cake and then draw a swirl in the mixture. If you want a more relaxed swirl then repeat this in the opposite direction.

photo (4)

photo (6)

Bake for 20 minutes or until a skewer comes out clean, and whilst they’re hot sprinkle a bit of extra cinnamon sugar over the top and leave to cool.

These are big, but they’re so worth it!

Eat with tea, as pudding, or if you’re feeling naughty for breakfast…gluten free means healthy right? 😉

Cliona xoxo

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